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Main Courses, Recipe, Vegan, Vegetarian

Spring Vegetables with Miso Butter and Teriyaki Rice

by Lindsey Harrad   ·  5 years ago  
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Dr Rupy Aujla’s quick fried brown rice with crisp fresh veggies and miso butter adds up to deliciously satisfying bowl food. Miso, butter and mushrooms are a heavenly combination, and this dish is a super quick and easy way to put it to use.

DETAILS

  • Prep: 10 minutes

  • Cook: 10 minutes

INGREDIENTS
  • 1 tbsp white miso paste
  • 2 tbsp butter
  • 1 tsp dried chilli flakes
  • 100g shiitake mushrooms, torn
  • 60g sesame seeds (reserve some for garnish)
  • 160g mangetout
  • 160g asparagus spears, roughly chopped
  • 1 tbsp teriyaki sauce
  • 1 tsp soy sauce
  • 100g cooked brown rice
  • 30g spring onions (about 2 or 3), thinly sliced
METHOD
  1. Melt the miso paste and butter in a lidded wok or frying pan over a medium heat for a minute and whisk together. Add the chilli flakes, mushrooms and sesame seeds and stir-fry for 3–4 minutes.
  2. Add the mangetout and asparagus to the wok with 1 tablespoon water.
  3. Cover and steam for 1–2 minutes, then uncover.
  4. Add the teriyaki sauce and soy sauce and stir-fry for 2–3 minutes.
  5. Add the cooked rice and cook for 1–2 minutes more to heat through.
  6. Remove from the heat and serve, scattered with the spring onions and the rest of the sesame seeds.

Cook’s tip

Make it vegan by using plant-based butter.

Recipe adapted from Doctor’s Kitchen 3-2-1 by Dr Rupy Aujla (Thorsons, £16.99). Photography by Andrew Burton.